• In a bowl, combine chilled full cream milk, milk powder, powdered sugar and chilled fresh cream, whisk it.

  
  
  
• Transfer the mixture to an airtight container and freeze it for 3 to 4 hours.

  
  
  
• Take out the container and churn the ice cream, the mixture will turn fluffy. (churning makes ice cream creamy and crystal free)

  
  
  
• Transfer the churned mixture back into the air tight container, add sitaphal pulp and mix it.

  
  
  
• Set it again in the freezer for four to five hours.

  
  
  
• Soft, creamy and delicious homemade sitaphal ki ice cream is ready to relish with friends and family.
  
  

Serving Tip:

• Before serving the ice cream, take out the container and keep it aside for 3 to 4 minutes. This will soften the ice cream and make it easy to scoop.